Crab, Apple, and Watercress Salad with Walnut Vinaigrette

Sweet-tasting lump crab is sold precooked, so it's perfect for a fast meal. Melissa Rubel uses it here in a crunchy salad that gets a double dose of nutty flavor from walnuts and walnut oil.

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Yields:
6

Total Time:
0
hours
20
mins

Ingredients

2 1/2
tbsp.
white wine vinegar

1
small shallot

2
tsp.
Dijon mustard

2
tbsp.
walnut oil

2
tbsp.
extra-virgin olive oil

kosher salt and freshly ground pepper

2
bunch watercress

1
lb.
jumbo lump crab

2
celery ribs

1
Granny Smith apple

c.
walnuts

Directions

In a bowl, whisk the vinegar with the shallot and mustard. Whisk in the walnut and olive oils and season with salt and pepper.

In a medium bowl, toss the watercress with 3 tablespoons of the dressing. In another medium bowl, gently toss the crab with the celery, apple, walnuts, and the remaining dressing. Season with salt and pepper. Transfer the watercress to plates, top with the crab salad, and serve.

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